By Akshara
October 23, 2026
Surati undhiyu is the crown jewel of Gujarati winter cuisine, an elaborate and deeply aromatic mixed vegetable curry traditionally baked upside down in an earthen pot. Packed with seasonal produce like baby potatoes, purple yam, flat beans, and spiced muthia dumplings simmered in a vibrant green coconut-coriander masala, it is a celebratory masterpiece rich in heritage and flavour.
For Muthia: 1 cup fenugreek leaves (methi), 1 cup gram flour (besan), 1 tablespoon wheat flour, 1/2 teaspoon turmeric, 1 teaspoon chilli powder, pinch of baking soda, salt, oil for frying  For Vegetables: 1 cup baby potatoes (peeled), 1 cup purple yam (suran, cubed), 1 cup small brinjals (slit), 1 cup valor papdi (flat beans), 1 cup sweet potato chunks  For Masala Paste: 1 cup fresh grated coconut, 1 cup fresh coriander leaves, 3 green chillies, 1 tablespoon ginger-garlic paste, 1 tablespoon roasted sesame seeds, 1 tablespoon crushed peanuts, sugar, salt, and lemon juice to taste  For Tempering: 1/4 cup mustard oil or sesame oil, 1 teaspoon carom seeds (ajwain), a pinch of asafoetida (hing)
Mix all the muthia ingredients together into a soft dough, shape into small cylindrical dumplings, and shallow-fry or steam until golden and cooked through.
Blend the grated coconut, coriander, green chillies, ginger-garlic paste, sesame seeds, peanuts, sugar, salt, and lemon juice into a coarse green masala paste, then stuff a portion of it into the slit brinjals and potatoes.
Heat oil in a heavy-bottomed pressure cooker or pot, add carom seeds and asafoetida, then layer the harder vegetables, stuffed brinjals, valor papdi, remaining masala, and fried muthias carefully.
Add half a cup of water around the edges, cover tightly, and cook on low heat for twenty-five to thirty minutes (or three whistles) until all the winter vegetables are tender and thoroughly infused with the spiced masala.